Rustico rice, fungus mushroom and Beef Carpaccio

For 4 portions

• 12 pieces Hippo Tops
• ½ punnet Shiso Purple
• 80g (240g once cooked) rustico rosso, riso gallo  
• 40g dried black Fungus mushroom  
• 80g beef filet
• 2 medium tomatoes  
• 4tsp soured cream
• 1tbsp chilli oil  
• 1tbsp, to dust cornflour
• seasoning 
• oil for frying 

• Soak the dried black Fungus mushrooms for 1 hour in clear cold water. 
• Roll the small piece of beef into a cling film to make a cylinder place in the freezer. 
• Cook the rustico, riso gallo rice, drain and reserve. 
• Blanch and peel the tomatoes, cut into 4 wedges, and deseed. 
• Bring the frying oil to 200°C, drain, and dry the mushrooms between two pieces of tissue paper, then dust them in cornflour and fry then for 30 seconds. 
• Cut some very fine slices of the frozen beef, reserve. 
• Season the rice and toss in the chilli oil. 
• Build up the plate with all the ingredients, adding the sour cream at the end. 
• Serve.  

Recipe: Franck Pontais